Directions

1Sift plain flour & grounded almond with a sieve into a bowl. Set aside.

2Cream soft butter and icing sugar with electric mixer or manually with a wooden spoon till light and fluffy. Add in blended black sesame seed and coconut cream powder. Continue creaming till well combined.

3Add in the sifted flour mixture and mix till just combined. It will form a dry paste dough. Wrap the dough in cling wrap and chill in fridge until firm, about 60 minutes or in the freezer for 30 minutes.

4Dust some flour onto board. Roll out the dough to about 4 inch thick. Use cookie cutters of your choice. Place on baking tray lined with baking paper

5Bake the cookies in preheated oven (150°C) for 15 -20 minutes till almost firm but not brown. Remove cookies from oven and cool on rack till cookies harden.

6Melt the chocolate in microwave for about 30 seconds on high till it melts. Fill it into a piping bag and design onto cooled cookies of your choice. Sprinkle some black sesame seed over and leave chocolate to harden. Stored at room temperature in an airtight container for approximately one week.